I’m not a huge seafood nut. Meaning, I do not enjoy fish. In fact, I can’t stand it. (One too many fish stick growing up and a bad experience getting a bone stuck in my throat! Ugh!) BUT I do LOVE shrimp from time to time. Occasionally, when the mood and budget strike right I even enjoy crawfish, crab, and lobster as well. I guess you could say I am a fan of shellfish. These beautiful little personal pizzas are absolutely perfect for mixing the menu up a bit. They’re so fresh, yet taste gourmet. We made a romantic dinner of it when I made these a few weeks ago and ate out on our veranda by candlelight. We felt so fancy! You will too, but no sweat will be dripping off your brow because the fanciness of this dish is only matched by the easiness of prepping!
Shrimp and Pesto Pizzas with Goat Cheese
Reach For:
4 (6 inch) round pizza crusts, flat breads, or pitas
2 bountiful TBSP pesto spread
20 small-medium shrimp, peeled and deveined (I just use pre-cooked frozen shrimp that have been thawed personally)
2 garlic cloves, minced
salt and pepper to taste
1 ½ TBSP olive oil
1 cup shredded mozzarella cheese
2 ounces crumbled goat cheese or chevre spread
Directions:
Preheat oven to 400 degrees. Set crusts on baking sheets. Spread pesto in equal quantities over each crust. Meanwhile, toss shrimp in olive oil, garlic, salt, and pepper. In a large sauté pan sizzle the shrimp for a few minutes. (If using fresh shrimp, they should begin to grow pinkish white in color). After putting 5 shrimp on each pizza, sprinkle with mozzarella and goat cheese. Bake for 20 minutes until brown around the sides. Cool for a little bit and then serve. Great with a salad or by itself!
Serves:
4 Yieldings
Recipe Source:
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